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Wednesday, 8 December 2010

redcurrant jelly

450g
frozen or fresh redcurrant jelly 
220g
caster sugar
180ml
Port

Splash of water
2
shavings of lemon peel
4-5
leaves of gelatin per ½ liter















Method


1.      Stew the fruit, sugar, port, lemon peel & water.
2.      Liquidize & pass through a sieve.
3.      Add the soaked gelatin while still hot.
Posted by Unknown at Wednesday, December 08, 2010

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